👩🍳 Instructions:
1. Prep & Preheat:
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan (or line with parchment paper).
2. Make the Cake Batter:
- In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, salt, eggs, milk, oil, vinegar, and vanilla.
- Slowly stir in boiling water — batter will be thin. That’s okay!
3. Bake:
- Pour batter into prepared pan.
- Bake 30–35 minutes, until a toothpick inserted comes out clean.
- Cool completely in pan on a wire rack.
4. Make the Fudge Frosting:
- In a medium saucepan, combine butter, milk, heavy cream, and cocoa powder.
- Bring to a gentle boil over medium heat, stirring constantly.
- Remove from heat. Stir in powdered sugar, vanilla, and salt until smooth.
- Let cool 5–10 minutes until slightly thickened but still spreadable.
5. Frost & Serve:
- Spread frosting evenly over cooled cake.
- Let set 15–20 minutes before slicing.
- Serve at room temperature.
💡 Tips & Variations:
- Extra fudgy? Add ½ cup sour cream or Greek yogurt to the cake batter.
- Gluten-free? Substitute GF all-purpose flour blend (add ½ tsp xanthan gum if not included).
- Vegan? Use plant-based butter, milk, and egg replacer; substitute powdered sugar with vegan version.
- Add-ins? Sprinkle chopped nuts, chocolate chips, or sea salt on top before frosting sets.
- Make ahead? Cake can be baked 1 day ahead — frost just before serving.
This chocolate sheet cake is dense, moist, and deeply chocolatey — exactly like your photo! The glossy fudge frosting adds richness without being overly sweet.
Let me know if you want a mocha version, a “loaded” cake with caramel swirl, or a mini cupcake adaptation! 🍰🍫✨
(Perfect for birthdays, potlucks, or whenever you need chocolate comfort.)